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Lemon Orzo with Chicken

Deni
Inspired by Karim's recipe on Instagram, I decided to jump into action and make orzo for the first time after being a bit intimidated by it. However, I may like it more than rice.
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Course Dinner, Meal Prep Ideas

Equipment

  • 1 Medium Skillet
  • 1 Large Skillet (preferably cast-iron)

Ingredients
  

From the Seasoning Cabinet

  • Salt
  • Black Pepper
  • Onion Powder
  • Garlic Powder
  • Kyvan's Savory Chicken Seasoning
  • Smoked Paprika
  • Dried Oregano
  • Rosemary
  • Parsley

Your Grocery List

  • Chicken Breast (thinly sliced is best in my opinion, boneless)
  • 1 box Orzo Pasta (I use the Barilla brand)
  • 1 tbsp Minced Garlic (I buy mine already minced, but you can mince your own)
  • ½ cup Half & Half
  • Grated Parmesan Cheese
  • 1 Lemon
  • 3 cups Chicken or Bone Broth
  • Italian Bread Crumbs (Progressive is my favorite brand)
  • Kyvan's Chicken Breading
  • Basil Paste (I use the Gourmet Garden brand)
  • Vegetable Oil
  • Olive or Avocado Oil

Instructions
 

  • Start by prepping your chicken. I wash (soak) mine for a couple minutes in lemons and a little white vinegar. Afterwards, I drain the water and place the chicken on a pan or in a bowl. For this one, I used a bowl.
  • I season with salt, pepper, onion & garlic powder, Kyvan’s Chicken Seasoning, smoked paprika, dried oregano, and basil paste. I also drizzle a little oil to make sure the seasonings deeply penetrate the meat so that it’s full of flavor when I’m massaging in the seasoning in. Once you do that, you can sit the chicken to the side. I usually do this while the chicken is cold and let it sit to the side to bring close to room temp before cooking.
  • Then, I prep my stove. In one pan, I add some vegetable oil for frying and turn it on medium-high heat and another pan I turn to medium heat but add no oil.
  • Then I turn to my breading. In a ziploc or other plastic bag, (you can even use a plate and mix the two together) I add two parts of the Kyvan Chicken Breading and one part Italian Bread Crumbs. I tend to use the Progressive brand of bread crumbs. I wanted a breading that was going to coat the chicken but not be too thick. Then you can either add two pieces at a time or one piece. I think one by one, it coats better.
  • Once your oil is hot, carefully add your chicken to your vegetable oil and fry evenly on both sides and make sure the chicken is completely done in the center.
  • In the empty pan, add your orzo and toast/stir your orzo for about 5-10 minutes.
  • After your orzo is toasted, add in two cups of chicken (or bone) broth. Let it simmer and start cooking.
  • Once the orzo has started cooking, turn your heat down and do the following; add in a splash of half & half, 1/2 cup of grated parm, dried parsley, dried cilantro, rosemary, the juice of half a lemon, and salt & pepper to taste.
  • Give it all a stir to incorporate it all and let it continue to cook. You can always add more half & half or chicken stock for the consistency you want.
  • Once your chicken is done and has rested, you can cut the chicken up in strips or cubes, or even leave it whole. I also squeeze some lemon juice on the chicken as well once it’s out the oil.
  • Once your orzo is al dente, you can begin plating.
  • I put down a bed of orzo first and then add my chicken on top. For garnish, you can add more parm and/or parsley.

Notes

For my first time making Orzo, I was super happy about how it came out. It was delicious, took on the flavoring of everything well and when cooked al dente — amazing.